Strawberry Crunch Cookies
These Strawberry Crunch Cookies are soft, chewy, and bursting with sweet strawberry flavor! Topped with a crunchy crumble layer, they’re perfect for parties, potlucks, or simply satisfying your sweet tooth.
Ingredients
Cookies:
- - 1 box 15.25 oz strawberry cake mix
- - 1/2 cup unsalted butter melted
- - 2 large eggs
- - 1/2 teaspoon vanilla extract
Crunch Topping:
- - 1 cup freeze-dried strawberries crushed
- - 1/2 cup crushed Golden Oreos
- - 2 tablespoons unsalted butter melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make Cookie Dough: In a large bowl, mix the strawberry cake mix, melted butter, eggs, and vanilla extract until well combined. The dough will be thick.
- Scoop Dough: Use a tablespoon or small cookie scoop to portion out dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Prepare Crunch Topping: In a separate bowl, mix crushed freeze-dried strawberries, crushed Golden Oreos, and melted butter until crumbly.
- Top Cookies: Gently press some of the crunch topping onto the top of each cookie dough ball.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are slightly puffed.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these cookies fresh or store them in an airtight container for up to 3 days.
Notes
- For extra strawberry flavor, add 1/4 teaspoon strawberry extract to the cookie dough.
- You can substitute vanilla cake mix with a few drops of red food coloring if strawberry cake mix is unavailable.
- Freeze-dried strawberries work best for the crunch topping as they stay crisp and flavorful.